Play Book Tag discussion

On our Zoom meetings ... and in the discussion threads ... the topic frequently turns to food and cooking.

So ... here's a place to share some of your favorite recipes.

Enjoy...


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Rosemary Chicken with Wild Rice


2 boneless, skinless chicken breasts cut into small pieces
2 carrots, peeled and diced
2 cloves garlic, peeled and chopped fine
2 Tblspn fresh rosemary (or 2 tspn dried rosemary)
½ tspn fresh ground pepper
1 Tblspn olive oil
¼ cup low-sugar orange marmalade
1 Tblspn Dijon style mustard
¼ cup white cooking wine
Hot cooked wild rice.


1. Cook the wild rice. (You can use the pre-cooked “fast cooking” variety to save time, although if you have time use the raw wild rice as the flavor is so much better.)

2. In a large skillet over medium-high heat, sauté the chicken, diced carrots, rosemary and ground pepper in olive oil until chicken is just cooked through (about 3 minutes). Add the garlic and saute until fragrant (about 30 seconds).

3. Turn heat to low and add remainder of ingredients. Simmer until marmalade and mustard are liquefied, and sauce thickens. Serve over wild rice. (NOTE: Feel free to experiment with the amount of marmalade vs mustard you add … I no longer measure but go by taste … I like more mustard for the tangier flavor. Also if you use white table wine you may want to add a little salt; cooking wine already has salt added to it.)

4. Makes two generous servings if you are not having anything else. Or, add a salad and a green vegetable and you have 4 servings.

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Picadillo

This is a traditional "peasant" meal that my dad would always make for us when my mother was taking a night-school course or had a meeting that meant she'd be out of the house for dinner.

1 Tbsp olive oil
1 lb ground beef (I like to use ground sirloin)
1/2 Spanish onion, diced
1/2 green bell pepper, diced
1 or 2 gloves garlic, peeled and minced
1 tsp cumin SEEDS (NOT ground)
1 large Russet potato, peeled and diced into 1-inch cubes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp GROUND cumin
1 can Ro-Tel diced tomatoes w/ chilies - do NOT drain. (I use the original, but there is a mild version ... or you can just use regular canned, diced tomatoes if you don't want the spicy heat.)

1. Heat oil in skillet over medium-high heat. Add beef and saute until mostly browned. Add onion and green peppers, and saute until onions translucent. Add minced garlic and cumin seeds, and saute until fragrant (about 30 seconds).

2. Add diced potatoes. Sprinkle rest of spices on top, stir to mix. Add tomatoes WITH liquid.

3. Turn heat down to medium, cover and let simmer for about 15-20 minutes, until potatoes are fully cooked.

==================================

Optional .... you can add a can of DRAINED beans (red kidney, black, pinto ... whatever you like) or a chopped zucchini squash (add this in last 5-7 minutes of cooking or it will overcook).

Serve by itself in a bowl, or over rice.

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Tessa's "Mexican" Salad

I call it a Mexican salad because it is the colors of Mexico's flag - red, white, green.

1 cucumber, peeled and diced
1/2 green bell pepper, seeds and membranes removed, diced
1 or 2 scallions, sliced small
1/2 pint (more or less) red grape or cherry tomatoes, cut in half or quarters (depending on how big the tomatoes are).
salt
pepper
red-wine vinegar


Put all the diced / chopped veggies in a glass bowl. Sprinkle with salt and pepper. Sprinkle with red wine vinegar. Toss. Serve.


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You'll note that there is no fat in this salad. And its "cool" taste is a wonderful contrast to the spicy (and hot in terms of temperature) picadillo.

Book Concierge wrote: "Rosemary Chicken with Wild Rice


2 boneless, skinless chicken breasts cut into small pieces
2 carrots, peeled and diced
2 cloves garlic, peeled and chopped fine
2 Tblspn fresh rosemary (or 2 tspn ..."

Rosemary is one of my favourite cooking herbs. Sorry I missed this!

I HATE to cook. My husband is the cook. But I feel guilty not contributing more... I think because I hate it I feel bad he does it all the time, even though he enjoys it. Anyway, all that to say, every year I make a resolution to cook more and this year is no different. So I will check back here for your recipes!

Delighted to see this thread.

Meli wrote: "I HATE to cook. My husband is the cook. But I feel guilty not contributing more... I think because I hate it I feel bad he does it all the time, even though he enjoys it. Anyway, all that to say, e..."

Me, too, Meli! I do, however, love to bake (and eat it!). Which is a problem.

However, I don't mind it as much when I have more time (i.e. working from home). Well, at least I make more of an effort, anyway. I will still always make sure everything I make includes plenty of leftovers, though, so I don't have to cook again for a while. :-)

When my husband retired from his job a few years ago and I was still working, I insisted that he take over the cooking for us. We had been married for 32 years by then. He wasn't very happy with me, to say the least. It was the best thing I did. Despite his initial anxiety (and shock), he is now very comfortable with cooking. Our joke is that my recipes are extremely easy and not too time-consuming - Cooking this way is not very hard. We talked about writing a cookbook called, "Easy Recipes for the Tired Cook".

Kidding aside, Tessa's chicken recipe looks fabulous!

My husband is experimenting with International dishes in honor of my international reading.

The best one so far was incredibly delicious - Vietnamese Coconut Caramel Chicken. It's sweet and savory, and we wanted to lick the sauce from the plates. There is just a little brown sugar, so it's not like caramel at all. It's too long for me to type, so I'll look for a link. We've had it twice so far, and it's wonderful.

The worst one was tonight's Spring Rolls. The rice paper wrapping was like rubber. It didn't resemble food. When I saw the rice paper in the package, I could swear they mistakenly put in large disks of flat plastic. We tore them apart and ate the veggies and noodles that we could unstick from the wrapping.

I may post my variations of Coq au vin, which my husband says is the reason he married me. Now, like Holly, I barely cook at all. He doesn't complain too much because after my accident, I almost burned the house down a couple times.

For the bakers -- a flourless cake that is even better the second day and works for breakfast, snack, or a dessert.

Nigella Lawson's Clementine Cake = in metric and cups

https://www.nigella.com/recipes/cleme...

Book Concierge wrote: "Piccadillo

This is a traditional "peasant" meal that my dad would always make for us when my mother was taking a night-school course or had a meeting that meant she'd be out of the house for dinne..."

YUM! Thanks for sharing. I'm going to try both the ones you posted. I could use some new ideas . . .

Meli wrote: "I HATE to cook. My husband is the cook. But I feel guilty not contributing more... I think because I hate it I feel bad he does it all the time, even though he enjoys it. Anyway, all that to say, e..."

I enjoy cooking and do ALL of it. My motto is divide and conquer. My husband handles insurance which I despise doing.

Holly R W wrote: "When my husband retired from his job a few years ago and I was still working, I insisted that he take over the cooking for us. We had been married for 32 years by then. He wasn't very happy with me..."

This is what I need - easy recipes!
I get overwhelmed by recipes that say they are easy then you read it and they go on and on with all kinds of steps.

Meli wrote: "Holly R W wrote: "When my husband retired from his job a few years ago and I was still working, I insisted that he take over the cooking for us. We had been married for 32 years by then. He wasn't ..."

Now that I have retired, my husband and I are taking turns with cooking. I do like cooking better now that I'm not rushing home from work to put dinner on the table.... For me, I don't have the patience for complicated recipes. Easy is where it's at.

I don't hate cooking, but I think I would if I had to every day. My husband doesn't work due to anxiety issues, and before, he used to work as a chef, so I've got it covered :) I think we have an informal 5/2 where I cook two days a week and maybe a bit more when I'm off work. We joke that my favourite dish is heating leftovers. I do hate shopping, so someone else usually does that, and then I do the laundry. So pretty satisfied with the workload balance at home.

... well since covid we have the groceries delivered, it's a blessing.

I love cooking. I will have to think of something I cook and add it here. The problem is that I hardly use written recipes anymore-Ilike to experiment and use my pantry as a guide. But I do have a few favorites that are easy and I have them written done somewhere for my daughter. I will find one soon.

I don't use recipes either. Only for cakes and desserts.
I've been thinking on it a bit and I actually like cooking, but only when I am not in a rush. Probably why my husband often does the daily cooking and I do weekends and days off.

Johanne wrote: "We joke that my favourite dish is heating leftovers..."

YES!

Joanne wrote: "I love cooking. I will have to think of something I cook and add it here. The problem is that I hardly use written recipes anymore-Ilike to experiment and use my pantry as a guide. But I do have a ..."

I had to really think about the recipes because I don't use any written recipe for these meals! It was only that we talked about them on our zoom meeting Sunday and the idea of having a thread to post recipes came up ... so I had to figure them out and write them down!

It's a great idea, this thread! I will have to think of what to share :)

Here is a nice recipe for salmon (that has estimations for measurements.)

Salmon with Cucumber-Dill Sauce (Feeds 2 people)

*Place 2 salmon fillets in a 9" x 11" baking dish
*Melt margarine in a bowl in the microwave and then pour the melted margarine (or butter) over the fillets (about 3 large tablespoons- enough to cover the fish)
*Season the fish with paprika and dill weed to taste
*Bake for about 15-20 minutes at 375 degrees until the fish is flaky.

Cucumber- Dill Sauce

*In a mixing bowl, add low-fat sour cream (about 1/2 of a pint container)
*Add grated and drained cucumber (about 1/3 of an English cucumber) - I grate it in a separate bowl and then add it to the sour cream. I drain the cucumber after grating it by using a paper towel to mop up the cucumber juice.
*Add and season with dill-weed. (about 2-3 teaspoons?) Fresh dill- weed tastes better, but most of the time, I use dry dill-weed.
*Mix the ingredients together and then add a dash of paprika on top for color.
*Serve the sauce as a side dish to the salmon, so that diners can spoon it on their plates or on top of the fish, as I like to do.

@ Holly-I make this dish also-my husband loves it, although I am not a fan of seafood I cook it for him.

@Joanne, it's a small world, isn't it! Are there differences in the way you make it?

You are right about fresh dill being best-I grow dill in my garden and freeze a lot of it for this dish/sauce. I add a bit of fine chopped onion also. And...I like to save the cucumber juice...Vodka mixed with it really lovely-LoL

Holly R W wrote: "Meli wrote: "Holly R W wrote: "When my husband retired from his job a few years ago and I was still working, I insisted that he take over the cooking for us. We had been married for 32 years by the..."

I think if I wasn't working I would like cooking more. I hate the idea of cooking eating a chunk of 2 hours (at least 1 hr) out of my night when I can have me time and reading time after a long day at work.

Meli wrote: "Holly R W wrote: "Meli wrote: "Holly R W wrote: "When my husband retired from his job a few years ago and I was still working, I insisted that he take over the cooking for us. We had been married f..."

Yep, I get it Meli-I was like that when I was younger. What I started doing was having cooking blitz's on Saturday or Sunday ( with some wine/drinks to help me along). I would cook 2-4 things and make double, so that I had leftovers all week.

JoAnne's Quiche

I know this looks "not easy and quick", but it is!

Pie Crust (I just use the Pillsbury/Store brand found in the dairy section at the store)
Dijon mustard
Cooked Broccoli or Cauliflower-about 3-4 nice big pieces chopped up.
4 large eggs
1 1/4 cups of shredded cheese (whatever you like, I use swiss sometimes, cheddar sometimes, mix the two together if I am feeling wild-whatever you like will work as long as it is shredded)
1/2 cup milk
3/4 cup of half and half
Salt, pepper, ground nutmeg
2 teaspoons of Worcestershire sauce (can be eliminated, but I choose to use it)
Handful of grated parmesan cheese.

Preheat oven to 400

Put the pie shell in your pie dish and prick the bottom of the crust-bake the shell for 10-12 minutes until lightly golden.
Remove from the oven and brush the bottom lightly with the Dijon mustard (this acts as a seal & helps to keep the crust from getting soggy) Return the pie shell to the oven for 2 minutes.
Remove and set aside.

Reduce oven temperature to 350

Spread the cooked veg over the bottom of the crust. Sprinkle half of the shredded cheese over the veg.

Beat the eggs lightly and add the reminder of the shredded cheese, the milk, half and half, salt and pepper nutmeg (a shake or two of each) and the Worcestershire sauce. Blend all well and pour over the veg. Sprinkle the Parm over the top.

Bake for 30 minutes. Check if pie is set by inserting a butter knife in the center-if it comes out clean-dinner is done. Allow the pie to sit 5 minutes before cutting.

This recipe can be doubled.

The Best Zucchini Bread Ever!

Makes 2 small loafs or 1 large (depending on the size of your bread pan)

3 eggs
2 cups sugar
2 cups grated zucchini
1 cup veg. or canola oil
2 cups of flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon pf cinnamon
1 1/2 chopped walnuts (can be omitted-but we love the nuts)
3 teaspoons vanilla

Preheat Oven to 350

Beat the eggs.
Add Sugar, zucchini and oil and mix well.
Mix all the dry ingredients together, then add to the wet mixture.
Add the nuts and vanilla-stir well.

Use a baking spray, or butter and lightly flour the pan(s).

Bake for 1 hour to 1 hour and 15 minutes (depending on your oven)-check the middle with a butter knife. If it comes clean your bread is done. Let it set 20 minutes then remove from pan.

Jelly Nougats

2 T butter
2 pkg mini marshmallows
2 pkg white chocolate chips
2 cups gum drops

Melt butter, marshmallows and chips. Stir in gum drops and spread in sprayed 9x13. Refrigerate overnight.

These taste just like Brach’s jelly nougats (a childhood favorite in my house), but without the roof of the mouth shredding.

I'm enjoying this thread and plan to try these recipes!

Holly R W wrote: "When my husband retired from his job a few years ago and I was still working, I insisted that he take over the cooking for us. We had been married for 32 years by then. He wasn't very happy with me..."

I never would have done that because we would have Soup (from a can), Grilled Cheese, Hot Dog and sometimes he'd probably combine all three because to him, hot dogs go with everything! He's not hard to feed though, he eats just about anything. He just can't cook!

Joanne wrote: "The Best Zucchini Bread Ever!..."

I love Zucchini Bread and made it all the time when I had a garden. I can't seem to bring myself to buy zucchini for making bread - probably because I got it free for a little sweat equity! Maybe this will get me motivated! Seems to me my recipe called for raisins too? I'll have to check it out.

Barbara M wrote: "Joanne wrote: "The Best Zucchini Bread Ever!..."

I love Zucchini Bread and made it all the time when I had a garden. I can't seem to bring myself to buy zucchini for making bread - probably becaus..."

This really is the best I have ever had-so moist. I got from a book
Keeping the Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables Herbs-

It freezes really well

Barbara M wrote: "Holly R W wrote: "When my husband retired from his job a few years ago and I was still working, I insisted that he take over the cooking for us. We had been married for 32 years by then. He wasn't ..."

With my husband it would be scrambled eggs...that's it, or a cold sandwich, or the ever popular carry-out pizza

Meli wrote: "I think if I wasn't working I would like cooking more. I hate the idea of cooking eating a chunk of 2 hours (at least 1 hr) out of my f..."

So far ... all the recipes I've posted can be done in about 20 minutes.

And if you chop up the veggies / meat in the morning ... you just need to take stuff out of the fridge and cook in the evening. (something I used to do when I was working) ...

Book Concierge wrote: "And if you chop up the veggies / meat in the morning ... you just need to take stuff out of the fridge and cook in the evening. (something I used to do when I was working) ... ..."

This always made me laugh when people talk about how easy/fast slow cookers are! It's the prep that takes time for so many things - chopping, etc. And that's what I hate doing, personally.

And, for me, it would have to be done the night before! Not the morning of. Even if chopping was done the night before, I would not have time before work in the morning to throw stuff in the pot before leaving for work (if I was going to do that). Any slow cooker cooking at my house is on weekends! LOL!

I suppose working from home now makes that easier, but I'd still have to chop the night before. Maybe it's just because I'm not really a morning person.

Well, I tend to prep the meat the minute I bring it home from the grocery store. When I buy chicken breasts, for example, I divide them into one-meal portions; I'll wrap and freeze a couple whole because I sometimes use them that way, but I'll chop up the rest, wrap and freeze in one-meal portions. I buy 3 lbs of chicken thighs when they're on sale for $1.99/lb and I've got six meals worth of chopped meat in the freezer.

Like I do when ironing (or other tasks around the house), I'm as likely as not to be listening to an audiobook while I do this advance prep work.

Book Concierge wrote: "Meli wrote: "I think if I wasn't working I would like cooking more. I hate the idea of cooking eating a chunk of 2 hours (at least 1 hr) out of my f..."

So far ... all the recipes I've posted can ..."

That's good to know, thank you!

Book Concierge wrote: "Well, I tend to prep the meat the minute I bring it home from the grocery store. When I buy chicken breasts, for example, I divide them into one-meal portions; I'll wrap and freeze a couple whole b..."

Ah, very organized! No matter when prepping, I would also likely be listening to an audio book. :-)

We seem to have a Rosemary theme going here. This pork loin is a favorite of my needlework group - and all say it is easy. Original source is a German friend of my SIL.

Pork Tenderloin in Rosemary Sauce
1 TB butter
1 TB oil
Pork Tenderloin
1 tsp dried rosemary
1 tsp dried thyme
½ tsp salt
½ tsp fresh ground black pepper
1 C. dry vermouth
½ C light cream or whole milk
Brown tenderloin. Add spices and vermouth. Cover & simmer about 15 min. or until cooked. Remove pork, keep warm. Boil vermouth to reduce. Add milk, heat all and serve.

I like this with buttered egg noodles and some carrots. But go with what you like.

Lemon Dill Chicken Cakes

2 1/2 cups shredded rotisserie chicken
1/4 cup panko crumbs
1/4 cup mayonnaise
1 egg
2 tbsp chopped dill
1 tbsp dijon mustard
1/2 tsp lemon zest
1/2 tsp salt
1/2 tsp pepper

Finely chop the chicken and mix all ingredients. Form into 8 patties, 3/4 inch thick. Freeze until firm (about 10 minutes). Coat on both sides with panko. Cook in 2 tbsp each of olive oil and butter in large non-stick skillet over medium-high heat until golden (3-4 minutes each side). Drain. Season with salt.

Oh-both of those recipes sounds delicious! Why have I never thought of chicken cakes before??? I hate ground chicken, but this sounds great Kim!

Joanne wrote: "Oh-both of those recipes sounds delicious! Why have I never thought of chicken cakes before??? I hate ground chicken, but this sounds great Kim!"

It's not really ground chicken, but chopped up rotisserie chicken. You've just got to chop up the chicken so it's easier for the patties.

@ Kim-yes I got that, I make Salmon cakes like this, I just never thought to use roasted chicken-going to try it

Holly R W wrote: "Here is a nice recipe for salmon (that has estimations for measurements.)

Salmon with Cucumber-Dill Sauce (Feeds 2 people)

*Place 2 salmon fillets in a 9" x 11" baking dish
*Melt margarine in a b..."


OOOH... I think I have all these ingredients on hand. Just bought Salmon fillets yesterday, so that's the plan for tonight's dinner!

Theresa wrote: "We seem to have a Rosemary theme going here. This pork loin is a favorite of my needlework group - and all say it is easy. Original source is a German friend of my SIL.

Pork Tenderloin in Rosemar..."

This sounds delicious. Next time pork tenderloin is on sale....

These recipes look great, thanks everyone!

My problem with cooking is the same as with everything in life- I am impatient! And I hate to clean up after or have special tools for everything. The recipe for the clementine cake sounds great but I gave away my springform pan after using it maybe twice in 20 years. And I don’t use the chopper and blender I own because it’s a pain to clean them, so I am not tempted by a food processor. Sometimes I don’t even use the mixer I own because it seems simpler to just carry on with a spoon. Besides, half the time I can’t find the beaters!

With just my husband and me around for almost 20 years now, I mostly go for simplicity. My method of cooking salmon is to microwave it for a few minutes with prepared horseradish sauce on top. I used to make my own spaghetti sauce, but I feel like the commercial ones have improved a lot. I like baking but with only 2 of us at home, and no potluck or workplace to take it, we would eat it all!

@Tessa, I hope you like the salmon recipe. Feel free to add your own tweaks to it. Happy eating!

**I add salt after cooking to my own portion, as my husband is on a low salt diet.

Another pork recipe ... this was originally from a Weight Watchers cookbook.

Tuscan Style Pork Roast

2½ lb loin of pork, boneless
3-4 garlic cloves, cut into thin lengthwise slivers
1 Tbspn + 1 tspn olive oil
1 Tbspn finely chopped fresh rosemary*
½ tspn freshly ground black pepper
½ tspn salt
1 cup dry white wine, divided

* (You can use dried if desperate ... but you should let it "hydrate" in some oil for about a half hour before you add it to the paste.)

1. Preheat oven to 350F. Using a sharp paring knife, make small slits in the roast; insert slivers of garlic in slits. In small bowl combine oil, rosemary, pepper, and salt. Rub mixture all over roast.

2. Place roast in shallow roasting pan. Pour ½ cup wine into pan; roast, basting occasionally with additional wine and pan juices, until cooked through and browned, about 1 ½ hrs (internal temp 155-160F). Allow roast to rest 10 minutes before slicing.

3. Serves 8. Good go-withs: cubed squash with caramelized onions, and Brussels sprouts with caraway seeds.